Rosemary Roasted Rack Of Lamb

  • Rosemary Roasted Rack Of Lamb
By Pamela Morgan
Rosemary Roasted Rack Of Lamb
Serves: 2  


  • 2½ pound frenched rack of Lamb (one rack)
  • Salt & freshly ground Black Pepper
  • 3 tablespoons Whole Grain Mustard
  • 6 cloves Garlic, finely minced
  • 3 tablespoons fresh Rosemary, plus more for garnish
  • 2 tablespoons Olive Oil
  • ½ cup Panko Bread Crumbs, or regular bread crumbs


  • Preheat oven to 400 degrees.
  • Season lamb very well on all sides with salt and pepper. Combine in a bowl the mustard, rosemary, garlic, olive oil, and panko. Stir well to combine. Place the lamb in a roasting pan and coat very well with the mustard-panko mixture.
  • Roast for 30 minutes to medium-rare or 130 degrees. Let the lamb rest on a carving board for 10 minutes. Garnish with fresh rosemary.


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